The Future of Algal Proteins: Innovations in Extraction and Modifications, Functional Properties, and Sustainable Food Applications
Future Foods,
Год журнала:
2025,
Номер
unknown, С. 100549 - 100549
Опубликована: Янв. 1, 2025
Язык: Английский
New Insights into Duckweed as an Alternative Source of Food and Feed: Key Components and Potential Technological Solutions to Increase Their Digestibility and Bioaccessibility
Applied Sciences,
Год журнала:
2025,
Номер
15(2), С. 884 - 884
Опубликована: Янв. 17, 2025
Sustainability
is
becoming
increasingly
important
in
the
world
we
live
in,
because
of
rapid
global
population
growth
and
climate
change
(drought,
extreme
temperature
fluctuations).
People
developing
countries
need
more
sustainable
protein
sources
instead
traditional,
less
meat,
fish,
egg,
dairy
products.
Alternative
(plant-based,
such
as
grains
(wheat,
rice
sorghum),
seeds
(chia,
hemp),
nuts
(almond,
walnut),
pulses
(beans,
lentil,
pea,
lupins),
leaves
(duckweed),
well
mycoproteins,
microalgae,
insects)
can
compensate
for
increased
demand
animal
protein.
In
this
context,
our
attention
has
been
specifically
focused
on
duckweed—which
third
most
aquatic
plant
after
microalgae
Chlorella
Spirulina—to
explore
its
potential
use
a
variety
areas,
particularly
food
industry.
Duckweed
special
properties:
It
one
fastest-growing
plants
(in
freshwater),
multiplying
mass
two
days,
so
it
cover
water
surface
quickly
even
filtered
sunlight
(doubling
biomass
96
hours).
During
time,
converts
lot
carbon
dioxide
into
oxygen.
sustainable,
environmentally
friendly
(without
any
pesticides),
fast
growing;
be
grown
indoor
vertical
farms
aquaculture,
does
not
require
land;
easy
to
harvest;
good
specific
yield.
belongs
family
Araceae,
subfamily
Lemnoideae,
five
genera
(Lemna,
Spirodela,
Wolffia,
Wolffiella,
Landolita)
containing
total
approximately
36–38
recognised
species.
gaining
nutrition
sciences
due
source
protein,
vitamins,
minerals,
other
bioactive
compounds.
However,
there
are
several
gaps
research
bioaccessibility
components.
While
some
studies
have
analysed
variability
nutritional
composition
different
duckweed
species,
comprehensive
nutrient
contents
across
conditions,
harvesting
times,
geographic
locations.
There
limited
digestibility,
(the
proportion
nutrients
that
released
from
matrix
during
digestion),
bioavailability
absorbed
utilised
by
body)
duckweed.
Furthermore,
needed
understand
how
processing
(milling,
fermentation,
cooking,
etc.),
preparation
methods,
digestive
physiology
affect
value
essential
components
matrices
supplemented
with
This
could
help
optimise
human
diets
(e.g.,
hamburgers
or
pastas
duckweed)
feed.
More
effectively
incorporate
diverse
cuisines
dietary
patterns.
Studies
focusing
recipe
development,
consumer
acceptance,
palatability,
odour
critical.
Addressing
these
provide
valuable
insights
support
promotion
source,
thereby
contributing
security
improved
nutrition.
summary,
article
covers
general
knowledge
duckweed,
values,
factors
may
their
biological
value,
risk
diet,
while
looking
technological
solutions
(covering
traditional
novel
technologies)
used
increase
release
useful,
health-promoting
and,
thus,
bioavailability.
article,
identifying
recent
research,
serve
helpful
basis
related
future.
species
properties
selected
then
included
diet
they
tested
safety.
Язык: Английский
Cell-cultivated aquatic food products: emerging production systems for seafood
Journal of Biological Engineering,
Год журнала:
2024,
Номер
18(1)
Опубликована: Авг. 7, 2024
The
demand
for
fish
protein
continues
to
increase
and
currently
accounts
17%
of
total
animal
consumption
by
humans.
About
90%
marine
stocks
are
fished
at
or
above
maximum
sustainable
levels,
with
aquaculture
propagating
as
one
the
fastest
growing
food
sectors
address
some
this
demand.
Cell-cultivated
seafood
production
is
an
alternative
approach
produce
nutritionally-complete
products
meet
This
cellular
offers
a
sustainable,
climate
resilient
ethical
biotechnological
conventional
fishing
farming.
Additional
benefits
include
reduced
antibiotic
use
absence
mercury.
also
provides
options
fortification
meat
healthier
compositions,
such
omega-3
fatty
acids
other
beneficial
nutrients
through
scaffold,
media
cell
approaches.
review
addresses
biomaterials,
processes,
tissue
engineering
approaches,
processing,
quality,
safety,
regulatory,
social
aspects
cell-cultivated
seafood,
encompassing
where
we
today,
well
road
ahead.
goal
provide
roadmap
science
technology
required
bring
forward
mainstream
source.
Язык: Английский
Exploring Marine-Based Food Production: The Challenges for a Sustainable and Fast Biotechnology-Based Development
Applied Sciences,
Год журнала:
2024,
Номер
14(18), С. 8255 - 8255
Опубликована: Сен. 13, 2024
Marine-derived
nutrients
and
bioactive
compounds
may
offer
a
myriad
of
biological
benefits,
such
as
anticancer
anti-inflammatory
properties,
technological
potential,
enhancing
food
quality
additives.
Their
role
in
the
sustainable
development
technology
is
fundamental,
especially
advancing
knowledge
functional
foods
related
technologies.
Algae
are
considered
one
major
sources
marine-derived
ingredients
subject
several
recent
studies.
Despite
their
translation
marine
ingredients’
potential
into
marine-based
competitiveness
industry
faces
hurdles
extraction
process
operational
systems
scale-up
that
needs
to
tackle.
The
complexity
matrices
with
diverse
solubilities
adds
processes
lead
low
yields
or
bioactivity
loss.
Contaminants,
like
heavy
metals
pesticide
residues
organisms,
require
rigorous
purification
for
product
safety.
use
biorefinery
production,
particularly
cascade
processes,
offers
zero-waste
solutions,
contributing
blue
economy
aligning
UN
sustainability
goals.
Sustainability
assessment
tools
critical
evaluating
production’s
environmental,
social,
economic
impacts.
A
continued
exploration
collaboration
essential
future,
fostering
innovation
create
resilient,
equitable,
eco-friendly
system.
Язык: Английский
Comparison of in vitro digestive characteristics of proteins from different sources in simulated elderly gastrointestinal conditions
Food Chemistry,
Год журнала:
2024,
Номер
463, С. 141299 - 141299
Опубликована: Сен. 16, 2024
Язык: Английский
Plant-based seafood alternatives: Current insights on the nutrition, protein-flavour interactions, and the processing of these foods.
Current Research in Food Science,
Год журнала:
2024,
Номер
9, С. 100860 - 100860
Опубликована: Янв. 1, 2024
Язык: Английский
AqUavplant Dataset: A High-Resolution Aquatic Plant Classification and Segmentation Image Dataset Using UAV
Scientific Data,
Год журнала:
2024,
Номер
11(1)
Опубликована: Дек. 20, 2024
Abstract
Aquatic
vegetation
species
are
declining
gradually,
posing
a
threat
to
the
stability
of
aquatic
ecosystems.
The
decline
can
be
controlled
with
proper
monitoring
and
mapping
for
effective
conservation
management.
Unmanned
Ariel
Vehicle
(UAV)
aka
Drone
deployed
comprehensively
capture
large
area
water
bodies
monitoring.
This
study
developed
AqUavplant
dataset
consisting
197
high
resolution
(3840px
×
2160px,
4K)
images
31
plant
collected
from
nine
different
sites
in
Bangladesh.
DJI
Mavic
3
Pro
triple-camera
professional
drone
is
used
ground
sampling
distance
(GSD)
value
0.04-0.05
cm/px
optimal
image
collection
without
losing
detail.
complemented
binary
multiclass
semantic
segmentation
mask
facilitate
ML
based
model
development
automatic
mapping.
detect
diversity
indigenous
invasive
species,
monitor
growth
diseases,
measure
ratio
preserve
biodiversity,
prevent
extinction.
Язык: Английский
Proteins from blue foods to meet the demand in the food sector: Editorial
Trends in Food Science & Technology,
Год журнала:
2024,
Номер
unknown, С. 104722 - 104722
Опубликована: Сен. 1, 2024
Язык: Английский
Nutritional and sustainability aspects of algae and fungi sources in the seafood analogs
Annals of Animal Science,
Год журнала:
2024,
Номер
0(0)
Опубликована: Июль 19, 2024
Abstract
Despite
the
growing
acceptance
of
plant-based
foods
among
consumers,
seafood
analogs
sector
appears
to
lack
variety
as
vast-available
products.
As
seem
available
for
nearly
all
animal-based
foods,
this
could
guarantee
a
transition
more
sustainable
diets.
In
formulated
analogs,
concerns
are
about
consumers
satisfaction
raw
food
materials,
especially
from
nutritive,
structural,
and
sensory
standpoints
beside
this,
economical
price
final
product.
Notwithstanding
that
market
emerge
various
products
being
developed
by
companies,
algae
fungi
not
only
protein
sources
but
also
attributes
appear
increasingly
useful
materials.
such,
additional
exploration
warranted
which
high
in
proteins
avail
large
quantities.
Therefore,
terse
perspective
nutritional
sustainability
aspects
is
presented,
drawing
a)
Nutritional
status
health
benefits
these
sources;
b)
Sustaining
potentials
c)
Introducing
analog
trends.
Essentially,
make
them
functional
ingredient
apply
analogs.
Язык: Английский
Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities
Foods,
Год журнала:
2024,
Номер
13(23), С. 3855 - 3855
Опубликована: Ноя. 28, 2024
Burgers
have
become
a
staple
of
global
cuisine
and
can
several
different
versions
combinations.
For
example,
hybrid
burgers
percentage
animal
protein
in
their
formulation,
while
plant-based
contain
100%
proteins.
Therefore,
the
aim
this
study
was
to
investigate
emerging
trends
challenges
formulation
burgers,
with
an
emphasis
on
new
ingredients
evaluation
physical,
chemical,
sensory
properties.
An
integrative
literature
review
alternative
meat
ones
carried
out,
focusing
products
(meat
+
plant-based)
fully
burgers.
The
studies
analyzed
show
that
be
developed
sources,
such
as
soybeans,
white
beans,
textured
peas,
pseudocereals,
cashew
nuts,
good
nutritional
characteristics.
While
combine
proteins
reduce
saturated
fats,
equal
promise,
high
fiber
content,
lower
fat
acceptance.
However,
despite
market
potential
these
products,
there
are
overcome,
among
which
texture
flavor,
essential
characteristics
animal-meat
Another
point
take
into
account
is
diversity
preferences
consumers
beliefs
or
eating
styles:
vegans,
for
do
not
prefer
product
very
similar
meat,
unlike
flexitarians,
who
seek
all
attributes.
Язык: Английский